2.In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.

3.Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don’t over-bake. Cool and store in an airtight container.
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Shape dough into 1-inch balls. Place on ungreased cookie sheets and flatten each ball with tines of a fork. Bake at 325º for 15 minutes. Cool slightly; remove from cookie sheets and cool. Yield 10 dozen.

This recipe originally appeared in Southern Living magazine in August 1988.

Method
Preheat oven to 375°F. Line 2 large baking sheets with parchment paper; set aside.

In a large bowl, whisk together butter and oil until completely blended. Whisk in sugar, egg, vanilla and salt; set aside. In a second large bowl, combine oats, wheat germ, flour and baking powder, then add to butter mixture and stir well to combine thoroughly. Fold in raisins and pecans.

Drop dough by the spoonful onto prepared baking sheets, spacing them about 2 inches apart, and bake until cooked through and golden brown, 10 to 12 minutes. Carefully transfer to wire racks and set aside to let cool completely.